Heat Level - 2
This recipe and others can be found in the following article:
by Nancy Gerlach
Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations
Here it is, Big Bob Gibson's recipe for his infamous White Barbeque Sauce. This recipe has been published for years on the Internet, but I trust that this one is the real thing. This is the version as published by Mike Mills in the fantastic book, Peace, Love and Barbeque. Enjoy.
This is a special dish prepared for celebrations when guests are expected. If pine nuts aren't available, pistachio can be substituted. The Afghans use lamb tail fat to sauté the onions, but since this is not readily available, I suggest butter.
This sauce works particularly well with grilled beef, and it's great on steaks of all kinds.
This sauce is designed for poultry of all kinds--not only grilled chicken, but also cornish game hens, duck, and smoked turkey.
The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.
The eggplant is browned before being cooked in a spicy tomato and onion sauce, then served with garlicky yogurt. It is simply delicious served with flat bread.
This recipe, along with other sizzling holiday snacks, can be found in the article
For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.
Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"